CFT 
The Importance of Storing Food Safely
Cooking food to the correct temperature is one of the most effective ways to ensure it’s safe to eat, especially when it comes to meat. Undercooked meat can carry harmful bacteria, but a meat thermometer takes the guesswork out of cooking. Here’s why it’s essential to use a meat thermometer, along with a guide to safe temperatures for common meats.
Why Use a Meat Thermometer?
Following cooking instructions and using a thermometer ensures that meat is cooked to a safe temperature, reducing the risk of foodborne illness. Colour alone isn’t a reliable indicator—bacteria like Salmonella and E. coli can survive in meat that appears done. By checking the internal temperature, you can be confident that it’s safe to serve.
How to Use a Meat Thermometer Properly
To get an accurate reading, place the thermometer in the thickest part of the meat, away from bones or fat. Insert it deep enough to reach the centre. For thinner cuts, insert the thermometer sideways to get a better reading.
- Clean After Each Use: Always clean your thermometer with hot, soapy water after each use to prevent cross-contamination.
- Wait Until the End of Cooking: Check the temperature near the end of the cooking time. If it hasn’t reached the safe temperature, continue cooking and check again after a few minutes.
Safe Cooking Temperatures for Common Meats
Here’s a quick guide to recommended internal temperatures for different meats to ensure they’re safe to eat:
- Poultry (Chicken, Turkey): 75°C
- Ground Meats (Beef, Pork, Veal, Lamb): 71°C
- Beef, Veal, Lamb (Steaks, Roasts, Chops): 63°C (allow to rest for 3 minutes)
- Pork: 63°C (allow to rest for 3 minutes)
- Fish: 63°C
- Leftovers and Casseroles: 74°C
Note: Resting meat for a few minutes after cooking allows the temperature to stabilise and ensures even cooking.
Tips for Safe Cooking and Temperature Monitoring
- Use a Reliable Thermometer
Invest in a quality meat thermometer for accurate readings. Instant-read thermometers are especially handy for quick checks. - Avoid Relying on Colour
Meat can sometimes appear brown or “done” before it reaches a safe temperature. Always rely on the thermometer for safety. - Know Your Meat’s “Resting Temperature”
Some meats, like beef and pork, can be removed from the heat source slightly below their target temperature, as they’ll continue to cook while resting. - Check Thin Cuts Carefully
With thin cuts, ensure the thermometer reads the centre temperature by angling it or inserting it through the side.
A Reminder for Australian Food Safety Week 9th - 16th November, 2024
With Australian Food Safety Week upon us, now is a great time to start incorporating label-reading into your food preparation routine. The theme, “Look Before You Cook – Read the Food Labels,” encourages Australians to make label-reading a habit to ensure they’re fully informed before preparing meals. It’s a simple yet powerful way to enhance food safety and quality in our kitchens, whether at home or in hospitality settings.
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